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Posted by on 1 May 2013 in Bradley Smoker | 0 comments

Bradley Sweet Smoked Guinea Fowl Salad with Horseradish Dressing

Bradley Sweet Smoked Guinea Fowl Salad with Horseradish Dressing

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. When spatchcocked, the bird fits perfectly onto the shelf of the smaller cabinet (as you can see). I have to say, this was the most succulent and fragrant guinea fowl I have ever tasted writes¬†Sandra Tate … Spatchcocking a bird makes it much more BBQ or shelf friendly as it’s flattened. It also cooks more evenly. Using a large kitchen knife, cut down the backbone of the guinea fowl from neck opening to parson’s nose (this is easier than you might think) then pull the bird open and press down on the breast bone to crack it. Now cut the skin on the inside of the thighs so that the legs can be pulled into this knock-kneed position. Done! Sweet curing & smoking the guinea fowl¬† Make a brine using 120g salt and 80g brown sugar mixed completely into 1ltre of water (use part of this hot to dissolve the salt and sugar then add...

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